Sweet Potato Lentil Anti Inflammatory Soup

This chowder soup recipe came out of a week of viral sickness for our crew (and many others). I was craving something hearty and comforting but full of the nourishment my body needs. It’s full of vegetables, warming spices, and it just smells incredible. Paired with my dairy free creamy lemon tahini sauce, it’s full of all the comfort and health you’d want for in a bowl of soup. Plus, you can get all these ingredients easily in South Asia.

Sweet Potato Lentil Anti Inflammatory Soup

20 minutes - serves 4-6

2 tbs olive oil or ghee

3 small sweet potatoes, peeled and cubed

2 onions, diced

4 carrots, diced into small pieces

10 garlic cloves

1 inch ginger

1 cup masoor dal (yellow lentils)

1 tsp turmeric

1/2 tsp ground cinnamon

1/2 tsp ground cumin

5 cups bone broth (or chicken/veggie broth, your choice)

200 ml coconut milk

2 cups chopped Kale (or spinach)

TAHINI LEMON-GARLIC SAUCE

1/2 cup tahini

4 tbs lemon juice (or nimbu juice)

1 garlic clove minced

4-6 tablespoons of cold water

salt & pepper to taste

INSTANT POT DIRECTIONS:

1. Set the instant pot to saute mode and add your ghee/olive oil to the pot once it’s hot. Add the onions and carrots to the pot and saute in the oil/ghee for 5-7 minutes, adding a pinch of salt to the vegetables when you add them.

2. Meanwhile to a mortar-pestle add your garlic and ginger and pound into a paste. If you don’t have one, just mince your garlic and grate the ginger. You want it to be a paste together, so whatever you gotta do to get it to be a paste :) Add it to the onions & carrots and saute another minute. Add the remaining ingredients except for the coconut milk and kale and hit cancel on the instant pot. Then close the lid and pressure cook on high for 10 minutes.

3. Quick release the pressure and add the coconut milk & kale. Close the lid and let it sit while you make the tahini sauce to let the kale wilt a little.

4. In a bowl, pour your tahini. Add the lemon juice and garlic and stir. It will become a thick paste, but don’t worry :) Slowly add the cold water to the sauce and stir. The water will thin the sauce out, so however much you add is your personal choice — however thick or thin you want the sauce to be.

5. Stir the soup in the instant pot and serve warm, topped with cilantro leaves, green onions, and the Tahini Lemon Garlic Sauce. Delicious and nutritious!

Try serving it with some warmed with some fresh Sourdough Sandwich Bread!